Sonja and Alex have compiled a collection of beautifully photographed vegetarian recipes that are short on prep and long on flavor. Most recipes come with vegan and/or gluten-free suggestions if they’re not that way naturally. Scattered throughout the book are heartwarming life lessons and quotes illustrated with sweet watercolor sketches by the talented and lovely Ashley Rodriguez of Not Without Salt. One of my favorites is “Slow Down” which encourages the reader to take time in the kitchen and cook as a relaxing outlet. This sums up my whole philosophy on cooking and why I named my blog The Bojon Gourmet in the first place.

Chapters include:

Breakfast & Brunch (hello Cornbread Pancakes with Strawberry Jam)

Starters & Snacks (Layered Mediterranean Hummus Platter FTW)

Salads (yasssss Vegan Kale Caesar with Paprika Croutons)

Side Veg (can’t wait to make Spiced Sweet Potato Wedges with Chive Cream)

From Scratch (helpful tutorials on cooking all kinds of legumes and whole grains)

and Sweets (I made the GF Vegan Bliss Bites with tahini instead of peanut butter and I’m hooked)

We’ve been loving these smashed white bean salad tartines from the Mains – Simplest Fare chapter. Creamy white beans need only the tiniest amount of mayonnaise and a light mashing to develop a luscious texture. One day I was out of white beans and tried it with chickpeas instead, and it wasn’t nearly as creamy.

Sonja and Alex stick to the classic flavors of lemon, celery, garlic, scallion, and a little pepper. They include the header suggestion of adding fresh herbs if you’ve got ’em, or serving the white bean mash over salad greens. I found some pretty chervil at our co-op – which tastes like mild parsley crossed with fresh fennel – and I replaced the fresh celery with fennel to play up the Italian vibe.

Pressed into slices of toasted bread and topped with thinly sliced watermelon radish and a drizzle of olive oil, this white bean salad makes a speedy lunch. Here I used the life-changing gluten-free sourdough boule from Arise Bakery, which you can order and have shipped anywhere in the US.

The original recipe sandwiches the white bean salad between halved croissant layers, which looks like it would be absolutely divine. If you assemble these tartines on small slices of toasted baguette (also available from Arise Bakery and insanely amazing) you have yourself a fancy dinner party starter. Or serve a scoop atop a green salad, or spread it on crackers for a quick snack. Use vegan mayo and gluten-free bread if your dietary preference would prefer. However you prepare it, you’re sure to revel in a pretty simple meal that’s good for you, too.

*Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these Smashed White Bean Salad Tartines with Herbs & Watermelon Radish, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*

Lightly adapted from Pretty Simple Cooking by Sonja and Alex Overhiser. I like to toast my bread with butter in a cast iron skillet set over medium-low heat; the butter solids and bread caramelize in the pan and it becomes extra crispy. Here I used gluten-free boules from Arise Bakery, which can be mail-ordered anywhere in the US. The white bean salad also makes a delicious and simple dip for crackers.

small handful chopped chervil, chives, basil, or tarragon or a combination, plus extra for finishing the tartines

Tartines:

3-4 slices bread, toasted (see headnote for my favorite method)

thinly sliced watermelon radish or other radish

olive oil

flaky salt

coarsely ground black pepper

arugula or pea sprouts, optional

Instructions

Roughly mash the beans in a medium bowl, leaving about a third of them whole. Stir in the mayonnaise, lemon juice, fennel, green onions, celery seed, garlic powder, smaller amount of salt, pepper, and the herbs. Taste, adding more of anything that you feel the salad needs.

Spread the white bean salad on the toasted bread and top with radish, a drizzle of olive oil, a few pinches flaky salt, pepper, and herbs or greens, if using. Serve right away.

Oh my GOODNESS this photography and adaptation are just DIVINE! Those watermelon radishes look insanely beautiful, and what a fun way to dress up this salad. Thank you so much for the Pretty Simple Cooking love and the kind words about the book — we are touched! And can’t wait to catch up in person very soon. xxoo Sonja (and Alex)

made this for lunch today and added slices of watermelon, radish, tomato and cucumbers. Also added a minced green chili, chopped onion and some tabasco to the white bean mash. Herbs i used were mint and dill.
A.MA.Z.I.N.G!